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Nutrition Facts
Serving Size 1 (263g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup reduced-fat cheddar cheese
Calories 398
Calories from Fat 267		(67%)
Amount Per Serving		%DV
	Total Fat 29.7g	45%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 645mg		26%
Potassium 605mg		17%
Total Carbohydrate 27.9g		9%
	Dietary Fiber 4.0g	15%
	Sugars 15.8g
Protein 7.6g		15%
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Broccoli Cheddar Salad With Toasted Pumpkin

Recipe #322599 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Enjolinfam
Sep 3, 2008

From Vegetarian Times. This potluck classic tastes best when the vegetables are generously coated with creamy dressing - a mayonnaise-yogurt combination makes that possible while keeping calories and fat in check. You can substitute roasted pine nuts for the roasted pumpkin seeds. Time doesn't include chilling overnight.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/4 cups light mayonnaise
1/2 cup low-fat plain yogurt
2 tablespoons apple cider vinegar
1 tablespoon sugar
4 cups broccoli, florets cut into 1/2 inch pieces
2 medium carrots, grated (about 3/4 cup)
1 small onion, diced (about 1/2 cup)
1 cup reduced-fat cheddar cheese, grated
1/3 cup pumpkin seeds, toasted

Directions

1
Whisk together mayonnaise, yogurt, vinegar and sugar in large bowl.
2
Add broccoli, carrots, onion and cheese, and toss to combine. Season with salt and pepper. Chill overnight.
3
Sprinkle with pumpkin seeds just before serving.